PINTS & PLATES: Breton Brewing Pad Kee Mao

Posted by Stephen Barrett on

Breton Brewing Pad Kee Mao
By Chef Stephen Barrett

Serving 4 | Prep time 15 mins | Total time 35 mins



  • 4 tsp brown sugar
  • ½ cup soy sauce
  • 1 tbsp Maggi seasoning
  • ¼ cup oyster sauce
  • ½ cup Breton Brewing Sons of Hector Brown Ale
  • 1 tsp chili sauce
  • 2 cloves minced garlic


  • 4 tbsp vegetable oil
  • 4 eggs
  • ½ cup Breton Brewing Sons of Hector Brown Ale
  • 2 boneless, skinless chicken breasts
  • 1 tsp sesame oil
  • 3 green onions thinly sliced
  • 1 tbsp minced ginger
  • 1 cup snow peas or green beans
  • 1 cup mushrooms sliced
  • ½ cup chicken stock
  • Thick rice noodles or other Asian noodles
  • Salt and pepper to taste

Pairing Suggestion – Breton Brewing Let’s Jam Sour Ale or Breton S.M.A.S.H. Ale


  • Put 4 tsp brown sugar, ½ cup soy sauce, 1 tbsp Maggi seasoning, ¼ cup oyster sauce, ½ cup Breton Sons of Hector Brown Ale, 1 tsp chili sauce, and 2 cloves of minced garlic in a mason jar and shake. Set aside
  • Cook noodles to package instructions and set aside
  • Heat large skillet or frying pan to medium heat and add 1 tbsp vegetable oil. Whisk 4 eggs in a bowl and add to pan and stir gently until eggs form curds. Transfer to a bowl and set aside
  • Deglaze pan with ½ cup of Breton Brewing Son of Hector Brown Ale
  • Cut 2 chicken breasts into 1-inch chunks and add to pan with 1 tsp sesame oil and cook on high heat for 4-5 minutes, or until chicken is cooked through and no pink remains
  • Add remaining vegetable oil to pan and add 2 sliced green onions, 1 tbsp minced ginger, 1 cup snow peas, 1 cup sliced mushrooms, ½ cup chicken stock and simmer for an additional 2 minutes
  • Add cooked noodles to pan and pour in sauce. Mix to ensure sauce is distributed evenly
  • Add additional sliced green onion as garnish, add salt and pepper to taste and serve

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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